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…yummy amazing ice cream!

This is the one we made last night – Jamocha Almond Fudge:

There is a website called, “All day I dream about Food” and I must say, her pictures make me dream about making the food she posts!

Although it is not a ketogenic diet blog – it is low carb – and I thought it might be a good link to share to give some ideas for different flavors for ice cream. For higher ratios, just use more cream. I don’t use all the ingredients she lists, but it gives a good base for ideas. I personally do not like using “Swerve” for a sweetener because it leaves a “cooling effect” on the tongue, but others might like it. Click here and here to see previous ketoJoy yummifiable ice cream/shake posts.

Here are a few more pics from her blog:

I do use the Cuisinart ice cream maker. It works really well for making one batch at a time. It can make up to 2 quarts at a time) at a time. I have tried running batches back to back, but the second batch never really gets thick enough.

Autumn didn’t feel like waiting for the ice cream to harden for 2 hours….so she just jumped right in after swimming!

Keto Ice Cream Joy!

Oh My!

You know those amazingly delicious coconut, caramel, and chocolate Samoa Girl Scout cookies that you can only get once a year? Well now you can “drink” one any time you would like!

I have wanted to write this post for over a month but just have not had time. But my girls and I have had time to drink one of these probably at least 5 out of 7 days a week!

This is actually a “Trim Healthy Mama” recipe posted on a blog called Gwen’ s Nest – and it is soooooo good! I just “fattened” it up for Autumn and now we all enjoy it together!

I will post the basic recipe under the “Recipes” tab – but note – there are so many variations you can make with this. We have done Mint Chocolate Chip, Cherry Chocolate Chip, Strawberry, ” Snickers”- the flavors are really limitless – be creative!

A note on the unsweetened coconut: You could use it plain out of the bag, however I do toast and “sweeten” it to give it a really yummy flavor. I just make up a big batch at a time and then store it so I have it on hand when I make the shakes. This step only takes just a couple minutes.

First, I place a small amount of stevia in my hands – and again – you only need a small amount – stevia extract is powerfully sweet stuff – you can go from yum to yuck if you use too much! I then rub the coconut through my hands to kind of coat the coconut in “sweetness”. I then sprinkle a pinch of salt over the coconut and runs it though my hands again. (You will find the key to getting things the perfect sweetness when making keto dessert recipes – and any low-carb recipes as well- is a balance between a pinch of salt and a pinch of stevia):

I then place it in the oven around 250-300 degrees and “toast it” – checking it about every 10 minutes or so and turning it with a spoon. It really does not take too long. Once it is cool, I place it in a storage container so it’s on hand whenever I need it – which is often daily with these shakes!

Now, back to the shake:

Place cottage cheese ( If you don’t like cottage cheese – don’t worry – you don’t taste it!), cream, sweetener and caramel extract, and a pinch of salt the in blender – blend for just a bit:

If you have read my previous shake post on making shakes – you might remember that I said – it isn’t going to look like much — but just wait!:Take your frozen coconut milk ice cubes

Whoa Samoa – Keto Joy-oa! 🙂

Different names for one delicious, delightful, delectable, luscious, scrumptious delicacy!

This is one of one of my favorite “THM” fall frapuccinos and I am not sure why I never thought to make it “keto-friendly” until today. And today, Autumn absolutely loved it….along with a few of her sisters, whom I had to make another batch for! I am quite sure this will be served on Thanksgiving day 🙂

Here are the ingredients: (For specific ingredient amounts, click on the Recipes” tab) Please note: To make this shake, you will need to have already frozen “coconut milk cubes” – unsweetened coconut milk that has been frozen in ice cube trays.

First measure your cream in the blender. Blend until cream becomes “whipped,” now remember this is not going to look like much – but wait!

Next, measure out cream cheese, unsweetened pumpkin, sweetener of choice, pumpkin pie spice, and a dash of salt. Also, add a bit of vanilla or maple flavoring or a bit both. Put all ingredients into the blender.

Next, place the specified amount of frozen unsweetened coconut milk cubes in a plastic bag, crush them up and place them in the blender.

Blend until consistency of a thick shake. Serve up deliciousness from the blender into a special glass, or freeze if you like it more like ice cream, and indulge in pumpkin keto-yumminess – even as it drips all over you!